Last week we shared a quick discussion about road trip foods; the concepts would of course apply to those camping or exploring new territory otherwise ensconced in a hotel or vacation rental.
One of the foods we like to take along, certainly in the warmer months of the year, is a grilled leg of lamb. There are a host of great ways to prepare and grill a leg of lamb; we love traditional Greek flavors around our camp, though we reach for this Ancho Grilled Leg of Lamb three out of four times lamb is on the menu.
You need to plan ahead a bit, as it’s much better soaking in the marinade overnight (up to 24 hours). And it’s very much worth tracking down fresh oregano and genuine ancho chile powder (check the Hispanic foods aisle at your favorite grocer, spices and chiles are often much more reasonably priced there). Don’t be afraid of the garlic amount either; when we originally pilfered this recipe from Chef Libby in Austin, her’s called for 14-16 cloves!
By the way, this is great hot of the grill, and maybe even better chilled the next few days.
1 cup white wine
1/3 cup good olive oil
6 tbsp fresh oregano
2 green onions
10 garlic cloves, peeled
3 tbsp ancho chile powder
3 tbsp good blended chili powder
4 tbsp fresh lemon juice
2 tbsp brown sugar
1 and 1/2 tbsp kosher salt
1 generous tbsp fresh ground black pepper1- 4 to 5 pound, grass-fed leg of lamb, trimmed and butterflied
Combine everything (but the lamb!) in your trusty blender and blend well; add more wine if too thick. Slather the leg of lam in the marinade, rubbing it into the nooks and crannies; place the leg of lamb (covered in all of the marinade) in the fridge overnight, consider using a two-gallon plastic bag to ensure better coverage. Turn it once before you go to bed and again in the morning.
Fire your grill, and note you’ll need a fire with some staying power; we like this over oak and natural hardwood charcoal. Gently shake excess marinade from the lamb (but don’t shake it all off) and let it rumble along for 15-18 minutes per side. It’s medium rare at 130 though you’ll want this big piece of meat to rest for 15 minutes or so.
Once rested, artfully slice thinly against the grain and pour some of those incredible pan juices that oozed out while it was resting over it. Holy smoke, that’s good.
Enjoy.
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